IN­STANT GRAVLAX

Sunday Tasmanian - Tassie Living - - DELICIOUS -

“Im­press guests with this easy en­tree”

SERVES: 6 AS AN EN­TREE

600g ocean trout or salmon, skin­less,

pin-boned and thinly sliced Crisp­bread, creme fraiche, cu­cum­ber, dill, sliced red onion, shaved fen­nel, le­mon wedges and mi­cro herbs (op­tional)

Quick cure

1 tbs co­rian­der seeds, crushed Finely grated zest of 2 lemons ¼ cup (60ml) gin ¼ cup (55g) caster sugar ¤ VÕ« ­{ä}® Ã>Ì y>ŽiÃ Ó ÌLà w˜iÞ V…œ««i` `ˆ For the cure, com­bine in­gre­di­ents in a bowl. Scat­ter a third onto a tray. Lay half the trout on top of the cure. Top with a third of the mix­ture then re­main­ing trout UNKEGU CPF ƂPKUJ YKVJ TGOCKPKPI EWTG OKZ Chill for 30 min­utes or up to 2 hours.

Re­move trout from cure mix, rinse in cold water and then pat dry.

Serve with crisp­bread, creme fraiche, cu­cum­ber, dill, red onion, fen­nel, le­mon wedges and mi­cro herbs. NU­TRI­TION • 20G PRO­TEIN • 3G SAT FAT • 2G CARB • 2G SUGARS • 1305MG SODIUM • 160 CAL (675KJ)

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